Flavor and the Formation of Category-Specific Processing in Olfaction

Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception

Flavor perception results from the integration of at least odor and taste. Evidence for such integration is that odors can have taste properties (odor-induced taste). Most brain areas involved in flavor perception are high-level areas; however, primary gustatory and olfactory areas also show activations in response to a combination of odor and taste. While the regions involved in flavor perception are now quite well identified, the network's organization is not yet understood. Using a close to real salty soup model with electroencephalography brain recording, we evaluated whether odor-induced saltiness enhancement would result in differences of amplitude and/or latency in late cognitive P3 peak mostly and/or in P1 early sensory peak. Three target solutions were created from the same base of green-pea soup: i) with a "usual" salt concentration (PPS2), ii) with "reduced" salt (PPS1: -50%), and iii) with reduced salt and a "beef stock" odor (PPS1B). Sensory data showed that the beef odor produced saltiness enhancement in PPS1B in comparison to PPS1. As the main EEG result, the late cognitive P3 peak was delayed by 25 ms in the odor-added solution PPS1B compared to PPS1. The odor alone did not explain this peak amplitude and higher latency in the P3 peak. These results support the classical view that high-level integratory areas process odor-taste interactions with potential top-down effects on primary sensory regions.

Wine consumers' subjective responses to wine mouthfeel and understanding of wine body

Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level×2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n=112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n=136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry.

Response Times to Gustatory-Olfactory Flavor Mixtures: Role of Congruence

A mixture of perceptually congruent gustatory and olfactory flavorants (sucrose and citral) was previously shown to be detected faster than predicted by a model of probability summation that assumes stochastically independent processing of the individual gustatory and olfactory signals. This outcome suggests substantial integration of the signals. Does substantial integration also characterize responses to mixtures of incongruent flavorants? Here, we report simple response times (RTs) to detect brief pulses of 3 possible flavorants: monosodium glutamate, MSG (gustatory: "umami" quality), citral (olfactory: citrus quality), and a mixture of MSG and citral (gustatory-olfactory). Each stimulus (and, on a fraction of trials, water) was presented orally through a computer-operated, automated flow system, and subjects were instructed to press a button as soon as they detected any of the 3 non-water stimuli. Unlike responses previously found to the congruent mixture of sucrose and citral, responses here to the incongruent mixture of MSG and citral took significantly longer (RTs were greater) and showed lower detection rates than the values predicted by probability summation. This outcome suggests that the integration of gustatory and olfactory flavor signals is less extensive when the component flavors are perceptually incongruent rather than congruent, perhaps because incongruent flavors are less familiar.

Imaging methodologies and applications for nutrition research: what can functional MRI offer?

Food intake is influenced by a complex regulatory system involving the integration of a wide variety of sensory inputs across multiple brain areas. Over the past decade, advances in neuroimaging using functional MRI (fMRI) have provided valuable insight into these pathways in the human brain. This review provides an outline of the methodology of fMRI, introducing the widely used blood oxygenation level-dependent contrast for fMRI and direct measures of cerebral blood flow using arterial spin labelling. A review of fMRI studies of the brain's response to taste, aroma and oral somatosensation, and how fat is sensed and mapped in the brain in relation to the pleasantness of food, and appetite control is given. The influence of phenotype on individual variability in cortical responses is addressed, and an overview of fMRI studies investigating hormonal influences (e.g. peptide YY, cholecystokinin and ghrelin) on appetite-related brain processes provided. Finally, recent developments in MR technology at ultra-high field (7 T) are introduced, highlighting the advances this can provide for fMRI studies to investigate the neural underpinnings in nutrition research. In conclusion, neuroimaging methods provide valuable insight into the mechanisms of flavour perception and appetite behaviour.

Object concepts in the chemical senses

This paper examines the applicability of the object concept to the chemical senses, by evaluating them against a set of criteria for object-hood. Taste and chemesthesis do not generate objects. Their parts, perceptible from birth, never combine. Orthonasal olfaction (sniffing) presents a strong case for generating objects. Odorants have many parts yet they are perceived as wholes, this process is based on learning, and there is figure-ground segregation. While flavors are multimodal representations bound together by learning, there is no functional need for flavor objects in the mouth. Rather, food identification occurs prior to ingestion using the eye and nose, with the latter retrieving multimodal flavor objects via sniffing (e.g., sweet smelling caramel). While there are differences in object perception between vision, audition, and orthonasal olfaction, the commonalities suggest that the brain has adopted the same basic solution when faced with extracting meaning from complex stimulus arrays.

The representation of oral fat texture in the human somatosensory cortex

How fat is sensed in the mouth and represented in the brain is important in relation to the pleasantness of food, appetite control, and the design of foods that reproduce the mouthfeel of fat yet have low energy content. We show that the human somatosensory cortex (SSC) is involved in oral fat processing via functional coupling to the orbitofrontal cortex (OFC), where the pleasantness of fat texture is represented. Using functional MRI, we found that activity in SSC was more strongly correlated with the OFC during the consumption of a high fat food with a pleasant (vanilla) flavor compared to a low fat food with the same flavor. This effect was not found in control analyses using high fat foods with a less pleasant flavor or pleasant-flavored low fat foods. SSC activity correlated with subjective ratings of fattiness, but not of texture pleasantness or flavor pleasantness, indicating a representation that is not involved in hedonic processing per se. Across subjects, the magnitude of OFC-SSC coupling explained inter-individual variation in texture pleasantness evaluations. These findings extend known SSC functions to a specific role in the processing of pleasant-flavored oral fat, and identify a neural mechanism potentially important in appetite, overeating, and obesity.

The effect of verbal context on olfactory neural responses

Odor names refer usually to "source" object categories. For example, the smell of rose is often described with its source category (flower). However, linguistic studies suggest that odors can also be named with labels referring to categories of "practices". This is the case when rose odor is described with a verbal label referring to its use in fragrance practices ("body lotion," cosmetic for example). It remains unknown whether naming an odor by its practice category influences olfactory neural responses differently than that observed when named with its source category. The aim of this study was to investigate this question. To this end, functional MRI was used in a within-subjects design comparing brain responses to four different odors (peach, chocolate, linden blossom, and rose) under two conditions whereby smells were described either (1) with their source category label (food and flower) or (2) with a practice category label (body lotion). Both types of labels induced activations in secondary olfactory areas (orbitofrontal cortex), whereas only the source label condition induced activation in the cingulate cortex and the insula. In summary, our findings offer a new look at olfactory perception by indicating differential brain responses depending on whether odors are named according to their source or practice category.

An fMRI Study of the Interactions Between the Attention and the Gustatory Networks

In a prior study, we showed that trying to detect a taste in a tasteless solution results in enhanced activity in the gustatory and attention networks. The aim of the current study was to use connectivity analyses to test if and how these networks interact during directed attention to taste. We predicted that the attention network modulates taste cortex, reflecting top-down enhancement of incoming sensory signals that are relevant to goal-directed behavior. fMRI was used to measure brain responses in 14 subjects as they performed two different tasks: (1) trying to detect a taste in a solution or (2) passively perceiving the same solution. We used psychophysiological interaction analysis to identify regions demonstrating increased connectivity during a taste attention task compared to passive tasting. We observed greater connectivity between the anterior cingulate cortex and the frontal eye fields, posterior parietal cortex, and parietal operculum and between the anterior cingulate cortex and the right anterior insula and frontal operculum. These results suggested that selective attention to taste is mediated by a hierarchical circuit in which signals are first sent from the frontal eye fields, posterior parietal cortex, and parietal operculum to the anterior cingulate cortex, which in turn modulates responses in the anterior insula and frontal operculum. We then tested this prediction using dynamic causal modeling. This analysis confirmed a model of indirect modulation of the gustatory cortex, with the strongest influence coming from the frontal eye fields via the anterior cingulate cortex. In summary, the results indicate that the attention network modulates the gustatory cortex during attention to taste and that the anterior cingulate cortex acts as an intermediary processing hub between the attention network and the gustatory cortex.

The impact of mediodorsal thalamic lesions on olfactory attention and flavor perception

Olfactory attention may be important in generating odor-induced tastes - an arguably universal form of synesthesia - by ensuring that the taste concurrent is captured by the nose and olfaction, not by the mouth and gustation (oral-capture). To examine the role of olfactory attention in generating odor-induced tastes and oral capture we tested a small sample (n=4) of participants with likely impairments in olfactory attention - individuals with mediodorsal thalamic nucleus (MDNT) lesions. These participants were compared to two sets of controls on tests of olfactory attention, oral capture, odor and flavor perception, and control tasks. MDNT participants demonstrated impaired olfactory attention and enhanced oral capture. Greater oral capture was associated with greater olfactory attentional impairment. These findings imply that olfactory attention may be important in attributing odor-induced tastes to the olfactory modality. However, unlike for visual binding and for the neurodevelopmental synesthesias, where attention may be necessary to demonstrate both phenomena, olfactory attention deficits did not impair flavor binding or the experience of odor-induced tastes.

Experience dependent changes in odour-viscosity perception

One consequence of experiencing flavour - the combination of taste, smell and somatosensation that occurs during ingestion - is that it can result in perceptual changes for the odour component, when this is later smelled alone. One such change is the acquisition of taste-like properties, but whether odours can also acquire somatosensory-like qualities is largely unknown. Participants here were exposed to one odour sampled in a viscous solution, another sampled in a sweet/viscous solution, and a further odour sampled in water. The odour sampled in the sweet/viscous solution was, when later sniffed alone, judged to smell thicker and sweeter, than the other two odours. Similarly, when the sweet/viscous paired odour was added to a viscous solution, the combination was judged as more viscous, than the other two odours - and sweeter when added to a sweet solution. This experiment suggests that odours can acquire tactile-like somatosensory qualities and this may best occur when a taste is present during learning. Recent work indicates that tastes may be superior to somatosensory stimuli alone in promoting flavour binding, a seeming precondition for this type of learning.

Central Processing of the Chemical Senses: an Overview

Our knowledge regarding the neural processing of the three chemical senses has been lagging behind that of our other senses considerably. It is only during the last 25 years that significant advances have been made in our understanding of where in the human brain odors, tastants, and trigeminal stimuli are processed. Here we provide an overview of the current knowledge of how the human brain processes chemical stimuli based on findings in neuroimaging studies using positron emission tomography and functional magnetic resonance imaging. Additionally, we provide new insights from recent meta-analyses, based on all published neuroimaging studies of the chemical senses, of where the chemical senses converge in the brain.

Individual differences in the neurophysiology of reward and the obesity epidemic

The obesity epidemic has unfolded in a matter of decades, not millennia, and therefore cannot be attributed to a drift in the genome. Rather, the temporal characteristics of the epidemic more closely track environmental and lifestyle changes, such as reduced physical activity, increased availability of palatable and energy-dense foods and drinks, and increased acceptance of eating outside of meal time (among others). One important observation is that not everyone is becoming obese. This suggests that individual factors interact with recent environmental changes to predispose some to overeat. One hypothesis that has been gaining traction in the neuroscience community is that individual differences in the neural encoding of foods may predispose some to overeat in the presence of a surplus of energy-dense, palatable foods and drinks. The aim of this review is to highlight several possible ways by which individual differences in the neurophysiology of food reward may lead to overeating.

Taste representation in the human insula

The sense of taste exists so that organisms can detect potential nutrients and toxins. Despite the fact that this ability is of critical importance to all species there appear to be significant interspecies differences in gustatory organization. For example, monkeys and humans lack a pontine taste relay, which is a critical relay underlying taste and feeding behavior in rodents. In addition, and of particular relevance to this special issue, the primary taste cortex appears to be located further caudally in the insular cortex in humans compared to in monkeys. The primary aim of this paper is to review the evidence that supports this possibility. It is also suggested that one parsimonious explanation for this apparent interspecies differences is that if, as Craig suggests, the far anterior insular cortex is newly evolved and unique to humans, then the human taste cortex may only appear to be located further caudally because it is no longer the anterior-most section of insular cortex. In addition to discussing the location of taste representation in human insular cortex, evidence is presented to support the possibility that this region is better conceptualized as an integrated oral sensory region that plays role in feeding behavior, rather than as unimodal sensory cortex.

Coactivation of gustatory and olfactory signals in flavor perception

It is easier to detect mixtures of gustatory and olfactory flavorants than to detect either component alone. But does the detection of mixtures exceed the level predicted by probability summation, assuming independent detection of each component? To answer this question, we measured simple response times (RTs) to detect brief pulses of one of 3 flavorants (sucrose [gustatory], citral [olfactory], sucrose-citral mixture) or water, presented into the mouth by a computer-operated, automated flow system. Subjects were instructed to press a button as soon as they detected any of the 3 nonwater stimuli. Responses to the mixtures were faster (RTs smaller) than predicted by a model of probability summation of independently detected signals, suggesting positive coactivation (integration) of gustation and retronasal olfaction in flavor perception. Evidence for integration appeared mainly in the fastest 60% of the responses, indicating that integration arises relatively early in flavor processing. Results were similar when the 3 possible flavorants, and water, were interleaved within the same session (experimental condition), and when each flavorant was interleaved with water only (control conditions). This outcome suggests that subjects did not attend selectively to one flavor component or the other in the experimental condition and further supports the conclusion that (late) decisional or attentional strategies do not exert a large influence on the gustatory-olfactory flavor integration.

Impact of novel olfactory stimuli at supra and subthreshold concentrations on the perceived sweetness of sucrose after associative learning

The impact of coexposure to a novel olfactory stimulation in combination with sweet taste on the construction of perceptual interaction was studied. The first objective was to explore whether a new flavoring perceived retronasally at a subthreshold concentration could enhance the perceived sweetness after a coexposure with sucrose using an approach encouraging associative learning. After validating the associative learning by showing an increase of the perceived sweetness by the flavoring at a suprathreshold concentration, we showed that the flavoring stimulation did not impact the perceived sweetness when presented at a subthreshold concentration. The second objective was to validate the absence of associative learning when subjects were exposed to the sucrose flavored solution in a context of coexposure akin to sensory profiling training. As expected, we confirmed that coexposure following sensory profiling training did not promote associative learning, probably because this approach encouraged subjects to consider the olfactory and sweet taste combination as a set of distinct qualities. The potential role of neural integration processes in these results was discussed.